Pineapple Upside Down Bundt Cake is a delightful twist on a classic dessert that brings a tropical flair to any gathering. This cake not only boasts a stunning presentation with its caramelized pineapple topping but also offers a moist and flavorful experience that keeps everyone coming back for seconds. The origins of the pineapple upside-down cake date back to the early 20th century, when canned pineapple became widely available, making it a popular choice for home bakers.
What I love most about this Pineapple Upside Down Bundt Cake is its perfect balance of sweetness and tanginess, combined with a tender crumb that melts in your mouth. The convenience of baking it in a Bundt pan means you can easily serve it at parties or family gatherings without the fuss of layering. Whether youre a seasoned baker or a novice in the kitchen, this recipe is sure to impress your guests and become a beloved staple in your dessert repertoire.
Ingredients:
- 1 can (20 oz) sliced pineapple in juice, drained
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup packed brown sugar
- 1/2 cup maraschino cherries, drained and patted dry
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
Preparing the Topping
Before diving into the cake batter, lets prepare the delicious topping that will make our Pineapple Upside Down Bundt Cake truly special.
- In a small bowl, combine the melted butter and brown sugar. Stir until well mixed and the sugar is mostly dissolved.
- Pour the butter and brown sugar mixture into the bottom of a greased bundt pan, spreading it evenly across the bottom.
- Arrange the drained pineapple slices over the brown sugar mixture. You can place them in a circular pattern or however you like. Make sure to leave some space in the center for the cake to rise.
- Place a maraschino cherry in the center of each pineapple slice and in any gaps between the slices for a pop of color and flavor.
Preparing the Batter
Now that our topping is ready, lets move on to the cake batter. This part is super easy and fun!
- Preheat your oven to 350°F (175°C). This ensures that the cake bakes evenly.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside for later.
- In a large mixing bowl, combine the granulated sugar and vegetable oil. Mix them together until they are well combined.
- Add the eggs, one at a time, mixing well after each addition. This helps to incorporate air into the batter, making it light and fluffy.
- Stir in the vanilla extract, mixing until fully incorporated.
- Now, alternate adding the dry flour mixture and the buttermilk to the sugar mixture. Start with a third of the flour mixture, then half of the buttermilk, followed by another third of the flour, the remaining buttermilk, and finally the last of the flour. Mix until just combined. Be careful not to overmix, as this can make the cake dense.
Combining and Baking
With our batter ready, its time to combine everything and get it into the oven!
- Gently pour the batter over the arranged pineapple and cherries in the bundt pan. Use a spatula to spread it evenly, ensuring that the batter covers all the fruit.
- Tap the bundt pan lightly on the counter to remove any air bubbles that may have formed in the batter.
- Place the bundt pan in the preheated oven and bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it towards the end of the baking time to avoid overbaking.
- Once baked, remove the bundt pan from the oven and let it cool in the pan for about 10-15 minutes. This allows the cake to set and makes it easier to remove.
Assembling and Serving
Now comes the exciting partflipping the cake and serving it!
- After the cake has cooled for about 10-15 minutes, carefully run a knife around the edges of the bundt pan to loosen the cake.
- Place a large serving plate upside down on top of the bundt pan. With both hands, carefully flip the plate and bundt pan together, allowing the cake to fall onto the plate. Give it a gentle shake if needed to help it release.
- Once the cake is on the plate, youll
Conclusion:
In wrapping up this delightful journey into the world of Pineapple Upside Down Bundt Cake, I can confidently say that this recipe is a must-try for anyone looking to impress their family and friends with a stunning dessert thats as delicious as it is beautiful. The combination of sweet, caramelized pineapple and the moist, fluffy cake creates a flavor explosion that will have everyone coming back for seconds. Plus, the unique bundt shape adds a touch of elegance to any gathering, making it perfect for celebrations or just a cozy night in. When it comes to serving suggestions, I love to pair this cake with a dollop of freshly whipped cream or a scoop of vanilla ice cream for that extra indulgence. You can also experiment with variations by adding nuts, such as pecans or walnuts, for a delightful crunch, or even incorporating coconut for a tropical twist. The possibilities are endless, and I encourage you to get creative! I truly hope you give this Pineapple Upside Down Bundt Cake a try. Its not just a recipe; its an experience that brings joy and sweetness to any occasion. Once youve baked it, Id love to hear about your experience! Share your thoughts, any variations you tried, or even a picture of your beautiful creation. Lets spread the love for this amazing cake together! Happy baking! Print
Pineapple Upside Down Bundt Cake: A Delicious Twist on a Classic Dessert
- Total Time: 75 minutes
- Yield: 12 servings
Description
This Pineapple Upside Down Bundt Cake is a delightful twist on the classic dessert, featuring a moist cake topped with caramelized pineapple and cherries. It’s perfect for any occasion, offering a beautiful presentation and delicious flavor that will impress your guests!
Ingredients
- Pineapple
- Maraschino cherries
- Vanilla ice cream
- Whipped cream
- Shredded coconut (optional)
- Crushed pineapple (optional)
Instructions
- Let it cool completely before slicing and serving.
- Enjoy your Pineapple Upside Down Bundt Cake with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat!
Notes
- Make sure to drain the pineapple and maraschino cherries well to prevent excess moisture in the cake.
- This cake can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- For a fun twist, you can add shredded coconut to the topping or mix in some crushed pineapple into the batter.
- Prep Time: 20 minutes
- Cook Time: 45-55 minutes
Leave a Comment